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Quality of Catfish Meat Leiarius Marmoratus During Frozen Storage

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Quality of Catfish Meat Leiarius Marmoratus During Frozen Storage ARTÍCULO ORIGINAL/ORIGINAL ARTICLE Quality of catfish meat Leiarius marmoratus during frozen storage Calidad de filetes de yaque Leiarius marmoratus durante el almacenamiento en congelación Qualidade de filetes do judiá Leiarius marmoratus durante o armazenamento congelado Nubia E. Cruz-Casallas1*, Pablo E. Cruz-Casallas2, Héctor Suárez-Mahecha3 1 Ingeniera Agrónoma, Esp, MSc; 2MVZ, MSc, PhD 3 MVZ, PhD, Instituto de Ciencia y Tecnología de Alimentos ICTA; Universidad Nacional de Colombia, sede Bogotá 2 Grupo de Investigación sobre Reproducción y Toxicología de Organismos Acuáticos (GRITOX). Instituto de Acuicultura, Universidad de los Llanos, Villavicencio, Colombia * Email: [email protected] Recibido: agosto 16 de 2013. Aceptado: mayo 25 de 2014. Abstract The objective of this research is to establish the variation of the physicochemical, microbiological and sensory properties of vacuum packed fillets of catfish Leiarius marmoratus from wild and farmed, after 120 days of storage at -18°C.It was observed that the meat from the two sources presents protein content be- tween 19.8±0.2 and 20±1.1% and lipid content between 1.5±0.3 and 4.6±0.3%. The maximum values of aerobic mesophilic and total coliforms were 5.2±0.1 log cfu/g and 9±2 NMP/g, respectively, with significant variation (p <0.05) over time. The aerobic psychrophilic count was less than ten, the fecal coliforms less than 3 MPN/g, the S. aureus coagulasabelow100 cfu/g,and the Salmonellaspand Vibrio sp undetected. The pH reported in the range 6.5±0 to 7.1±0.2; the maximum valueof TVB-N were 15.3±0.2 mg of VBN/100 g, and the TBA was lower than 0.1 mg of MDA/kg with significant differences (p<0.05) during the 120 days of storage. The sensory analysis and texture had no significant differences (p>0.05) during storage. These results infer that catfish meat obtained from wild and farmed under the evaluated storage conditions have a shelf life greater than 120 days. Key words: Fish meat,microbiological analysis, physicochemical analysis, sensory analysis, shelf life. Resumen El objetivo fue establecer la variación de las propiedades fisicoquímicas, microbiológicas y sensoriales de filetes de yaque Leiarius marmoratus, silvestres y de cultivo, empacados al vacío y almacenados durante 120 días a -18 º C. Se observó que la carne de las dos fuentes, presenta contenidos de proteína entre 19.8 ± 0.2 y 20 ± 1.1 % y de lípidos entre 1.5 ± 0.3 y 4.6 ± 0.3 %. Los valores máximos de coliformes y mesófilos aerobios totales fueron de9±2 NMP/g y 5.2 ± 0.1 log ufc/g, respectivamente; variando signifi- cativamente (p<0.05) en el tiempo. El recuento de psicrófilos aeróbicos fue menor de 10, los coliformes fecales menos de 3 NMP/g, elS. aureus coagulasa estuvo por debajo de 100 ufc/g y la Salmonella sp y el Vibrio sppor debajo de los niveles detectables. El pH varió entre 6.5 ± 0 y 7.1 ± 0.2; los valores máximos Calidad de filetes de yaque Leiarius marmoratus durante el almacenamiento en congelación 43 de TVB-N fueron 15.3 ± 0.2 mg de VBN/100 g, y el TBA fue inferior a 0.1 mg de MDA/kg, con diferen- cias significativas (p < 0.05) durante los 120 días de almacenamiento. El análisis sensorial y la textura no presentaron diferencias significativas (p>0.05) durante el almacenamiento. Estos resultados permiten inferir que la carne de yaque silvestre y de cultivo, bajo las condiciones de almacenamiento evaluadas, pueden tener una vida útil superior a 120 días. Palabras clave: Análisis fisicoquímicos, análisis microbiológico, análisis sensorial, carne de pescado, vida útil. Resumo O objetivo foi estabelecer a variação das propriedades físico - químicas microbiológicas e sensoriais dos fi- letes do yaque Leiarius marmoratus, selvagens e de criação, embaladas a vácuo e armazenadas por 120 dias a -18 ° C. Observou-se que a carne das duas fontes apresenta conteúdos de proteína entre 19.8 ± 0.2 e 20 ± 1.1 % e 20 ± 1.1 % e de lipídeos entre 1.5 ± 0.3 y 4.6 ± 0.3 %. Os valores máximos de coliformes e mesófilos aeróbios totais foram de 9 ± 2 NMP/g e 5.2 ± 0.1 log ufc/g, respectivamente; variando significantemente no tempo (p < 0.05). A contagem aeróbia de Psicrofílicas foi menor que dez, os coliformes fecais menos que 3 NMP/g, a S. aureus coagulasasob 100 ufc/g, e a Salmonella sp e o Vibrio spabaixo dos níveis detectáveis. O pH variou de 6.5 ± 0 e 7.1 ± 0.2; os valores máximos de TVB -N foram de 15.3 ± 0.2 mg de VBN/100 g e o TBA foi inferior a 0.1 mg do MDA/kg, com diferenças significantes (p<0.05) durante os 120 dias de armaze- namento. O analise sensorial e da textura não apresentaram diferenças significantes (p>0.05) durante o arma- zenamento. Estes resultados permitem inferir que a carne de yaques silvestres e de criação, sob as condições de armazenamento avaliadas podem ter uma vida util superior aos 120 dias. Palavras-chave: Análise físico-química, análise microbiológica, análise sensorial, a carne, a vida dos peixes. Introduction In catfish meat, as in all meats, the deterioration pro- cess starts as soon as the fish dies, including the deg- Fish meat has been positioning itself as a staple of a radation of proteins and ATP, altered pH, fat oxida- healthy diet because it is considered a source of high tion and production of undesirable compounds such quality food (Suárez-Mahecha et al., 2002), but the nu- as trimethylamine (TMA-N) and volatile bases of low tritional and physical characteristics can vary consid- molecular weight (TVB-N), which are produced by erably between species and between individuals of the bacterial action and generate changes in texture, col- same species; and are related to the microbiological or, odor and flavor (Li et al., 2011). These changes quality of the cultivation water, body size, tempera- can be classified as biochemical, physical and micro- ture, hygiene during handling, harvest and slaughter biological, and determine the degree of acceptance methods, packaging, transport and storage, among by consumers and, along with nutritional valuation, others, which not only alter the characteristics of live shelf life (McMillin, 2008). Thus, Colombian law, fish, but also affect the shelf life of the final product specifically the Colombian Technical Standard NTC (González et al., 2009; Rodríguez et al., 2009). 4348, has established maximum allowable limits to identify the acceptable quality level for some param- Catfish farming is a growing industry worldwide, with eters, such as 400 CFU/g for E. coli, 1000 CFU/g for production in 2005 of over a million and a half tons of S.aureus coagulasa and absence of Salmonella spp meat, mainly based on the cultivation of Ictaluruspunc- and Vibro cholera in 25 g of meat. These rates apply tatus and two species of Pangasius spp (P. bocourtti and to all species of fish, even disregarding the variability P. sutshii) (FAO, 2011); in 2011, this amount was seen within and between species. just with the production in Vietnam of Pangasiusspp, which was intended only for international markets Leiariusmarmoratus, commonly known as yaque or (FAO, 2012). However, the quality of the meat of these black catfish, is a native siluridin the basins of the Am- catfish is now being questioned, not only in the con- azon, Orinoco and Essequibo rivers; and has generat- text of nutrition specifically related to the content and ed interest because it is specie that not only adapts to ratio of fatty acids, but also the physical and chemical cultivation conditions, but also possesses characteris- alterations caused by handling conditions used during tics similar to those of commercial catfish. Currently, production, processing and marketing. trade in these species depends 100% on natural ex- 44 ORINOQUIA - Universidad de los Llanos - Villavicencio, Meta, Colombia. Vol. 18 - No 1 - Año 2014 traction, but recent studies have identified the potential Proximate composition of these species for use in the process of diversifica- tion of aquaculture in Colombia (Cruz-Casallas et al., Proximate analysis was performed on day zero of stor- 2011), but currently the quality of the meat has not age to determine humidity (No. 952.08), crude protein been determined in order to establish processes that (No. 955.04), crude lipid (No. 948.15) and ash (No. allow management to potentiate their qualities. There- 938.08), using the methodology of the Association of fore, the objective of this research was to determine Official Analytical Chemists (2005). the chemical, physical, microbiological and sensory characteristics of yaque meat, both for wild and farmed Quality Analysis over a period of 120 days of storage under freezing conditions at -18 °C. On days 0, 15, 30, 60, 90 and 120 of storage, at ran- dom and for each source, five 100g fillets were re- Materials and methods moved from the freezer for the physical-chemical and microbiological analyses and 300g fillets for sensory 15 specimens of yaque catfish (Leiariusmarmoratus) testing. The samples were thawed at 4 °C for 6 hours were used, captured from the Guaviare river in the and homogenized in a domestic-use food processor municipality of San José del Guaviare (Guaviare - Co- (Oster®, EEUU), except for the texture and sensory lombia) with an average size and weight of 58.9±5.6 analysis, which used whole fish. cm and870±87g, respectively, and 25 specimens with an age of 20 months from commercial cultivation, ob- Microbiological analysis tained from the El Paraíso fish farm in the municipality of Cumaral (Meta-Colombia).
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